This one is a simple but stunning, and very refreshing summer drink. I made a winter heart warming drink last week on the blog for those living on this side of the world, where it is freezing cold! But this week I have decided to make an icy cold and refreshing drink for those living on the other side, where it’s the complete opposite. I heard the temperatures have reached high 40’s in some regions of the Middle East!! MY GOD! I do feel for the people fasting in such boiling hot weather, I would die of thirst!

If you are an Egyptian you know this beverage for sure, you grew up drinking it and you have probably drunk tonnes of it already. Well, I have. But this one is not exactly what we call in Egypt Karkadeh, there is a little delicious twist on the original Karkadeh recipe here. You know that Karkadeh could possibly be a very healthy drink if we just stopped loading it with refined sugar? But unfortunately that’s how it’s traditionally made. I can’t argue with how delicious it is though. This is how it’s usually made: they boil the dried flowers in water, load it with sugar and then serve it cold. Hibiscus tea is naturally sour in taste, and so it DOES need to be sweetened a little. Here I have decided to sweeten it with raw honey and with the natural sugar of raspberries (which also adds a vibrant colour to the beverage), and I’ve  added a hint of vanilla for some extra delicate flavour. DEEEEE-LICIOUS!! 

 

Hibiscus iced tea with raspberries
Serves 8
a gorgeous and refreshing summer drink made out of hibiscus flowers and raspberries, sweetened with raw Honey and is refined sugar free.
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Cook Time
20 min
Total Time
25 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1/2 cup dried Hibiscus flowers
  2. 1 cup filtered water
  3. 300g frozen rasberries, thawed
  4. 5-6 tablespoons raw honey, extra for the sweet tooth.
  5. 1and 1/2 teaspoon vanilla extract
  6. 4 tablespoons fresh lemon juice
  7. 8 cups cold filtered water
  8. fresh raspberries, dried hibiscus flowers and dried edible roses for serving.(optional)
Instructions
  1. Bring hibiscus flowers and 1 cup of water to a boil
  2. lower heat to medium and simmer for 1 min then turn heat off.
  3. leave to infuse and cool for 15 mins
  4. meanwhile, blend raspberries, raw honey, vanilla, lemon juice in a standing blender until it forms a puree.
  5. drain hibiscus mixture into a large serving jug and discard the solids.
  6. add 8 cups of cold water to the hibiscus liquid in the jug
  7. add the raspberries puree on top and stir.
  8. leave in the fridge until it's time to serve.
  9. serve in ice filled glasses with extra fresh raspberries.
  10. decorate with dried hibiscus flowers and rose flowers if you wish.
Notes
  1. You can pass the drink through a sieve to get rid of the raspberries seeds if you wish,
  2. I personally like to leave the seeds in.
  3. Stir the beverage before serving, as the raspberry puree tend to settle at the bottom of the jug.
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